Recipe courtesy of Food Network

White Bean and Grilled Vegetable Puree

Getting reviews...
Save Recipe
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: about 4 cups chunky puree
Share This Recipe

Ingredients

Directions

  1. In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
  2. Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
  3. In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
  4. Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages